Yogurt Cheese Spinach Dip
Yogurt cheese is an excellent substitute for cream cheese in almost any recipe. Be sure you use the simplest yogurt, without gelatin or other thickening agents added.
INGREDIENTS | YIELDS 8 servings
- 2 cups plain low-fat yogurt
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 cups fresh spinach
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 2 tablespoons lemon juice
The day before you want to serve the dip, place the yogurt in a strainer lined with cheesecloth or a coffee filter. Rest the strainer over a deep bowl, cover both with plastic wrap, and let stand in the refrigerator overnight.
The next day, remove the yogurt cheese from the strainer; save the whey for another use.
In a heavy saucepan, cook onion and garlic in olive oil over medium heat until tender, about 5 minutes.
Coarsely chop the spinach and add to the pan; cook and stir until spinach is wilted and water has evaporated, about 3–4 minutes. Remove from heat and sprinkle with salt, cayenne pepper, and lemon juice.
Remove to a medium mixing bowl; let stand until cool, about 45 minutes. Blend in the yogurt cheese. Serve immediately or cover and chill for up to 3 days.
Per Serving
- Calories: 62
- Fat: 3 grams
- Protein: 4 grams
- Carbohydrates: 6 grams
- Cholesterol: 4 milligrams
